Bowls of comfort: Warm up with three soothing and satisfying soups
It’s officially soup season — the perfect time to embrace a cozy bowl of something warm and satisfying. There’s nothing like a good soup to fight off the chill and fill your home with incredible aromas. This week, I’m celebrating three soups that showcase a variety of flavors, textures, and vibes, proving that soup can be as diverse as it is comforting.
First up is Creamy Delicata Squash Soup, a velvety blend of sweet and savory. Delicata squash, with its naturally rich flavor, pairs beautifully with hints of rosemary and a swirl of almond milk. It’s like a gentle hug in a bowl, and perfect for those moments when you need a little culinary sunshine.
If you’re in the mood for something bold and hearty, let’s talk about Spicy Black Bean Soup. This one’s got a kick, thanks to smoky ancho chiles and warming spices, balanced by the earthiness of black beans. Topped with crispy tortilla strips and a dollop of Greek yogurt, it’s the kind of soup that warms you up from the inside out.
And then there’s Pasta e Fagioli, a creamy Italian classic with a twist. Blended cannellini beans and fire-roasted tomatoes create a luscious base, while tender ditalini pasta and sautéed vegetables bring substance to each spoonful. Finished with a sprinkle of Parmesan and fresh parsley, it’s a true crowd-pleaser that feels both indulgent and wholesome.
Whether you’re craving sweet, spicy, or hearty, these soups are perfect for cozy nights by the fire or sharing with loved ones around the table. So grab your ladle — it’s time to make the most of soup season!
• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com/, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.
Creamy Delicata Squash Soup
1 teaspoon olive oil
3 medium carrots, peeled and chopped
3 celery stalks, with leaves if possible, chopped
1/4 cup all-purpose flour
2 cups vegetable stock
2 cups unsweetened almond milk
1/2 pound potatoes, peeled and diced
1 pound delicata squash (about 2 small squashes)
1 tablespoon giardiniera
1 teaspoon dried rosemary
1/2 teaspoon salt
1 teaspoon pepper (I like a lot, so add less if you like)
Cook the delicata squash in the air fryer or oven for 20 minutes at 360°F. Let cool slightly. Slice and remove seeds. Add to a blender. Add the 2 cups broth to the blender and process until smooth.
In a stock pot, add the olive oil and add the carrots and celery. Cook for 5 minutes. Add the flour and stir until the veggies are coated. Add 1/4 cup of the unsweetened almond milk and stir until thickened, about two minutes.
Add remaining almond milk, the pureed delicata squash, the potatoes, giardiniera, rosemary, salt and pepper.
Cover and cook for 15 minutes, or until the potatoes are fork tender.
Garnish with pepitas and chopped parsley (optional).
Serves four.
— Biz Velatini
Pasta e Fagioli Soup
2 teaspoons avocado oil spray
3 tablespoons minced garlic
1 cup celery, chopped
2 cups carrots, chopped
15 ounce can cannellini beans (not drained)
15 ounce can pinto beans (drained)
28 ounce can fire roasted tomatoes
1 tablespoon Italian seasoning
1 tablespoon dried oregano
1/2 teaspoon cayenne pepper (optional)
4 cups chicken broth
8 ounces ditalini pasta (cooked and drained)
Heat a large soup pot over medium heat and spray with avocado oil.
Once hot, add minced garlic and sauté for 1 minute or until fragrant.
Add chopped celery and carrots. Sauté for 5-7 minutes, until softened and onions are translucent.
Using a blender, blend the contents of the cannellini bean can (beans and liquid) with the fire-roasted tomatoes (undrained) until smooth and creamy.
Pour the blended mixture into the soup pot. Add the pinto beans.
Stir in Italian seasoning, dried oregano, and cayenne pepper (optional). Mix well.
Add chicken broth and stir. Bring to a simmer.
Simmer for 15-20 minutes, or until vegetables are tender and flavors meld. Adjust salt and pepper as needed.
Cook ditalini pasta according to package instructions. Drain, rinse with cold water, and spray lightly with avocado oil to prevent sticking.
To serve, place a portion of cooked pasta in each soup bowl. Ladle the creamy soup over the pasta. Garnish with grated Parmesan cheese and fresh parsley, if desired.
Serves four.
— Biz Velatini
Spicy Black Bean Soup
3 ancho chiles
2 cups hot water
1 red bell pepper, diced
3 large carrots, diced
4 cups chicken broth
1 can Rotel tomatoes
2 cans black beans, rinsed and drained
Soak the ancho chiles in two cups of hot water for five minutes.
Remove the stems and seeds from the chiles.
Add the chile water, soaked chiles, and remaining ingredients to a large stock pot.
Simmer over medium heat for 20-25 minutes (covered) or until the vegetables are fork-tender.
Puree the mixture using a stick blender (or regular blender) until smooth.
Garnish with crispy corn tortilla strips, radish, and Greek yogurt.
Serves six.
— Biz Velatini